One of our selection of recipes for the simply delicious and nutritious food we serve at The Cliffs of Moher Retreat.

Mar 4th 2016

Baked Stuffed Onions

by Michelle Moroney



4 medium onions

100g grated parmesan cheese

80g butter, chopped into cubes

3 free range eggs

1 bay leaf & 1 sprig of rosemary

Sea salt & freshly ground pepper

A large handful of finely chopped spinach

A large pinch of nutmeg

Cream of balsamic vinegar

Cook the onions in boiling water and bay leaf for 15-20 minutes.  When cooked, remove and drain for a few minutes.  Cut the onions in half horizontally and scoop out more than half of the onion core with a spoon.

Chop the onion core and place in a bowl.  Next add the parmesan cheese, half the butter, three eggs, salt, pepper, nutmeg and mix well.  Next add the finely chopped spinach, mix well and spoon the mixture into the onions.  Squeeze a little cream of balsamic over each onion and sprinkle with a little rosemary.

Melt the remaining butter and pour over the onions.  Baked at 180 for 20-25 minutes.
Serve immediately with a green salad.

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